DirtyFLRestaurant Inspection Data

PEACHES CHICKEN LLC

PEACHES CHICKEN LLC located in MIAMI has undergone 4 health department inspections, achieving a 2.5/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 4 reports on file

200 E FLAGLER ST UNIT# 204, MIAMI 33131

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 4 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13519672

Follow-up Inspection Required

1 high, 3 int, 1 basic

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 10-1-2025 Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket with sanitizers inside employee handwashing sink.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

9/12/2025· 6mo ago

Visit ID: 10906075

Met Inspection Standards

1 high, 3 int, 2 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath kitchen fryers
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service worker.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

1/9/2025· 1y 2mo ago

4 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

12/16/2024· 1y 2mo ago

2 int

  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Additional Information

Features

✓ Subpremise
Last Enriched At: 5/14/2025

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